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Ingredientes
- 3 Tbsp. (45 ml) butter
- 1 c. (250 ml) all-purpose flour
- 1 c. (250 ml) sugar
- 1 1/2 tsp (7 ml) baking pwdr
- 1/2 tsp (2 ml) salt
- 3/4 c. (180 ml) lowfat milk
- 2 1/2 c. (625 ml) fresh or possibly frzn raspberries, thawed if using frzn Whipped cream for garnish (optional)
Direcciones
- Place the butter in a deep 9-inch (23 cm) pie or possibly cake pan and heat in a preheated 375F (190C) oven till the butter is melted. Meanwhile, mix together the flour, sugar, baking pwdr, and salt in a bowl.
- Stir in the lowfat milk till smooth. Pour the batter into the pie pan and pour the raspberries (including any juices) into the middle of the batter - don't stir. Bake for 40 to 50 min, till the custard is set in the middle. Serve hot or possibly cool, garnished with whipped cream if you like.
- Serves 6 to 8.
- You can use substitute cherries any fresh fruits or possibly berry in place of the raspberries in this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 59 | 19% |
| Total Fat 6.69g | 8% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 513mg | 21% |
| Potassium 151mg | 4% |
| Total Carbs 60.05g | 16% |
| Dietary Fiber 4.0g | 13% |
| Sugars 39.44g | 26% |
| Protein 4.0g | 6% |
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